Steamed shepherd’s purse dumplings
Overview
[Shepherd's purse steamed dumplings] Taste the taste of spring. I especially like shepherd's purse. I have loved it since I was a child. Every time I smell this fragrance, I feel like it is the taste of spring. I was thinking about going out to play that day and digging some back. Who knows what I want to get, but a friend sent me a bag. It is very tender and delicious. The first thing that comes to mind is shepherd's purse dumplings. My mother made them this way when I was a kid. They are delicious.
Tags
Ingredients
Steps
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Material picture (the actual amount of shepherd’s purse used is more than this, and it was not taken when taking the photo)
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Pour 400 grams of flour into a basin, add boiling water and mix evenly. If the weather is cold, use full scalding noodles.
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Knead the dough into a smooth ball and place it on a damp cloth. (You can knead it into a ball first and then knead it for a while. It will be easier to operate.)
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Add light soy sauce, cooking wine, salt and a small amount of minced ginger and green onion to the meat filling, and marinate evenly to add flavor.
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Boil water in a pot to blanch the shepherd's purse. The water surface should be wide. After the water boils, add cooking oil and salt to the water, and then add the washed shepherd's purse.
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Remove and pour water after changing color.
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When it is cool enough to stop being hot, squeeze out excess water and chop into small pieces.
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Put it in a bowl, add some oil and salt to taste, and mix thoroughly with the minced meat.
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Knead the dough into small pieces and roll it into dumpling wrappers.
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Started wrapping. You can wrap it in any shape you like.
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I made willow leaf dumplings.
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Place the basket, put the water in the pot after boiling, and steam over high heat for fifteen minutes. It's ready.
